This corn chowder is my absolute! The recipe was in Better Homes and Gardens, November 1995 issue which I am looking at as I type. This chowder, with or without the crabmeat is delicious and has become a Thanksgiving family favorite. I came online to see if it printed anywhere so I could easily share it with a friend.
Great recipe. I used "Chicken of the Sea" claw meat, and I added some of the potato to thicken as well. I also used sweet corn and yellow pepper. What an awesome chowder with great taste.
We had to make a few modifications on the fly as we didn't quite have the ingredients as indicated. BUT - We LOVED it. That's me & my 8-year old son. Served it in a sourdough bowl to rave reviews! Son says 9 out of 10! And he wants it for dinner again tomorrow.
YUM!!! I added celery and 1/2 potato to the mixture before puree, it made it really thick. Besides that I followed the directions.
This was great! We don't have Old Bay seasoning where Im from, so I added some Emeril's Essence- and it was great. I also used red pepper for a little spice.
This chowder has an awesome taste! I followed the recipe as is with the exception of adding a 1/2 tsp. of Old Bay seasoning and a Tbl. of Dry Sherry. Great for a winter night with a nice warm bread. Thanks for posting!
This a wonderful and easy recipe. I was afraid the 6oz of crab wouldn't be enough, but it was perfect. A sprinkling of Old Bay seasoning on top is the perfect touch. Yummy! Thanks to Mom of Five!!
I've made this soup three times now using green and red peppers. It's very good, but it doesn't seem to keep well.
I loved this chowder. I made it for dinner on our three year anniversary with a nice salad. My husband loved it. I have added it to my recipe book and will make it more often but maybe next time I'll use clam or shrimp. Mmmmmm.
Very easy to make...I added shrimp since the crab was not enough...I will make this again!